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Diet fads come and go, but the buzz about the Mediterranean diet continues to grow.

Of course, the Mediterranean diet is as much a lifestyle as an eating plan. It’s based on the
diet of those who live on the Mediterranean coast, where foods are eaten in a leisurely manner and
physical activity is a natural part of life.

Studies show that people of the region — and those who follow the diet — have a lower incidence
of heart disease, some types of cancer and, most recently, even Alzheimer’s disease and other
cognitive disorders.In short, people who follow the plan tend to live longer. Not surprisingly, the
diet recommends plant-based foods such as vegetables, fruits, beans and whole grains. It also
emphasizes eating fish, nuts, olives, olive oils, some cheeses and even small amounts of red wine.
Sweets and meats are used sparingly.

The key to the Mediterranean diet is using whole foods — start with raw ingredients, not
processed foods — and keeping preparation simple. The accompanying recipe fits in perfectly. The
salmon is roasted at a high heat and then served alongside tabbouleh salad, made with bulgur
(cracked wheat), lots of parsley, cucumber and tomato.

The secret to this dish isn’t that it’s part of a particular diet. It just tastes good.

Robin.davis@dispatch.com

@DispatchKitchen

ROASTED SALMON ATOP TABBOULEH

Makes 4 servings

Small portions of salmon served on a bed of vegetable-and-grain tabbouleh are an excellent
example of the Mediterranean diet.

2 cups water

1/2 cup bulgur (cracked wheat, see note below)

4 salmon fillets (preferably wild salmon)

3 tablespoons olive oil

5 tablespoons fresh lemon juice

Salt and pepper to taste

2 cups chopped flat-leaf parsley (about 2 bunches)

1/4 cup chopped fresh mint

2 tomatoes, diced

1 small cucumber, peeled, seeded, diced

4 green onions, sliced

Bring water to a boil in a small saucepan. Place bulgur in a large bowl. Pour water over. Let
stand until softened, about 20 to 30 minutes. Drain well.